1 egg + 1 egg white (see post above for egg-free options)
Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Heat the buttery spread in a medium skillet over medium heat. Add the onions, green onions, and parsley and sauté for 3 minutes.
Stir in the crab, bread crumbs, mustard, worcestershire, garlic, and ground peppers. Remove the skillet from the heat and allow the mixture to cool slightly.
In a small bowl, beat the egg and egg white together. Add the beaten egg to the crabmeat mixture, stirring well to blend.
Shape the crabmeat into 6 crab cakes, about ½-inch thick. Place the crab cakes on your prepared baking sheet.
Bake the crab cakes for 15 minutes. Remove the sheet from the oven, carefully flip the crab cakes, and bake for 15 minutes more, or until golden brown.